Dinner Menu
Saturday, May 10th, 2014
Leaves
10.
Green Olive Caesar
green leaf lettuce, dilly beans
“Massaged” NY State Kale
grapes, mint, pumpkin seeds, mint and Leahey farm yogurt, feta
Mustard Greens and Mushroom Salad
duck sausage, lentils, slow poached egg
Watercress and Rhubarb
brie emulsion, croutons and exotic peppercorns
Small Plates
10.
Beef Meatballs
pepperoncini salsa verdi, navy beans and arugula
Cauliflower Soup
basil, chives and popcorn
Beef Tongue Tacos
“cheesy” beans, slaw, jalapeno and almond romesco
Crispy Pork Spare Ribs
sweet onion gastrique
Trout Mousse
horseradish, cucumber ramp salad, toasted bagel
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Cavatelli, pork sausage, mussels and peas from the freezer
Linguini, clam cream, ramp and sunflower seed pesto
Large Plates
25.
Creek Stone Butcher’s Steak
broccoli, fried potato, steak jus and Vidalia onions
Brimfield Chicken Breast
curried currant puree, bulgur wheat, olives, carrot and parsley
Farm Raised Trout
white bean and pickled garlic puree, Swiss chard, roasted cauliflower
Bluefish and Pork Belly
cilantro emulsion, jasmine rice, brined onion and jalapeno
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.